I have pretty much the same set up with a commercial stainless fridge. The interior is 6' tall and measures 23 1/2" X 23 1/2". With electric I was unable to reach high enough temps and every time I opened the door regaining the temperature took too log so I went propane. Now it is thermostatically controlled and have it set up with a pilot light that has auto ignition. I have had it set up this way for over five years, it works great and is a set it and forget it smoker that regulates temps from 100º to 250º. Now I just found a double door stainless proofer that is 67" High x 62" Wide x 28" Deep and plan on switching everything over to it. For smoke I use the A-MAZE-N 5X8 pellet tray and for racks stainless steel was just to expensive so I used aluminum expanded metal. Here is a list of electronics I used for temp control- Thermometers for the door – wanted something low enough to show 90°, purchased Cooper thermometer 2” dial with 5” stem our range was -40° to 180°. We bought these locally from a restaurant supply company in town. Thermostat http://www.us.sbt.siemens.com/sbttemplates/library/pdf/155019.pdf user manual from the part http://www.energyequipment.com/c-48-thermostats.aspx - this is the site we bought ours from but I don’t see our model # there anymore. Maybe call and see what would be a replacement. Product # - 141-0521 Transformer http://www.patriot-supply.com/products/showitem.cfm/HONEYWELL_AT140A1000 Ignition Kit http://www.patriot-supply.com/products/showitem.cfm/HONEYWELL_Y8610U4001 Please be safe and know what your doing, your playing with propane which is explosive and wouldn't want to hear of any accidents.